Mussels in Savory White Wine and Tomato Broth
Cook time
Total time
Serves: 5-6
  • 4 pounds cultivated mussels
  • ½ cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 3 tablespoons good olive oil
  • 1 large onion or 6 shallots, diced (I used 3 shallots and ½ a large onion)
  • 6 cloves garlic, finely minced
  • 1⅓ cup white wine
  • 1 14 oz. low-sodium can diced tomatoes, with juices
  • 4 or 5 sprigs fresh thyme
  • ½ teaspoon Sriracha or ¼ teaspoon red pepper flakes (optional)
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 10-12 slices of crusty bread, for serving
  1. To clean the mussels, put them in a large bowl with 10 cups of cold water and the flour, whisked together, and then soak them for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers or a knife, if you're adventurous, but your fingers will work just fine. If they're dirty, scrub the mussels with a brush or rough sponge under running water. Discard any mussels whose shells aren't tightly shut (I only had to throw away about 8 of mine). It might take you up to 20 minutes or so to clean your mussels if they're dirty, so be prepared time-wise.
  2. In a large non-aluminum stockpot, heat the butter and olive oil over medium heat until melted. Add the onion or shallots and saute for 5 minutes, until softened, then add in the garlic and saute for 3 more minutes, or until the garlic is fragrant and the onion or shallots are translucent. Add in the white wine, tomatoes, thyme, sriracha or red pepper flakes, salt, and pepper. Bring to a boil over medium-high heat.
  3. Add in the cleaned mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (again, throw away any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a big bowl and serve piping hot with some crusty bread for sopping up broth. Serves 5-6.
Adapted From
Recipe by The Crepes of Wrath at